Shui Zhu Fish

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the fish slices with the egg white, cornflour, wine and salt and leave 20 minutes.

   Mark done

2. Blanch the beansprouts or cabbage for 60 seconds and spread them in the base of a deep serving bowl.

   Mark done Start 60 sec timer

3. Heat the 3 tablespoons of oil in a wok and fry the doubanjiang for 60 seconds until the oil runs red.

   Mark done Start 60 sec timer

4. Add the minced garlic and ginger for 30 seconds, then the stock, soy and sugar. Simmer 5 minutes.

   Mark done Start 30 sec timer

5. Slide the fish slices in one at a time so they do not clump, and poach 2 minutes until just opaque. Do not stir.

   Mark done

6. Pour the fish and broth over the vegetables in the serving bowl.

   Mark done

7. Scatter the dried chillies, Sichuan peppercorns and sliced garlic evenly across the surface.

   Mark done

8. Heat the 150 ml of oil until it just begins to smoke, then pour it slowly over the aromatics — it will crackle violently and the smell will fill the room.

   Mark done

9. Scatter with coriander and serve immediately with plenty of rice.

   Mark done

Chef’s Tips

• The oil must be smoking. Anything cooler and the chillies steam rather than bloom.
• Slide the fish in one slice at a time and leave it alone — stirring breaks it apart.
• Most of the chillies are there for aroma, not to be eaten. Push them aside as you go.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A great deal of steamed rice
• A cooling cucumber salad
• Cold beer

Storage & Reheating

Eat immediately. Fish poached this gently does not survive reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.